Sausages wrapped in bacon is the only way to make Pigs in Blankets! Served with a Honey Mustard Dipping Sauce, this recipe is truly irresistible!
Remember folks, pigs in blankets aren’t just for Christmas, they’re for life. And that’s why I’m serving up these homemade pigs in blankets with a dipping sauce to make THE perfect appetizer/snack for literally any occasion! Because do we really need to wait ’til we have a roast dinner to devour a whole bowl of pigs in blankets? Absolutely not.
First things first…
What are pigs in blankets?
Pigs in blankets, or pigs in a blanket, actually have two different meanings across the globe. Here in the UK it simply means a sausage wrapped in bacon. Everywhere else it appears to mean a sausage wrapped in a crescent roll or pastry.
Traditionally us Brits only see these beauties with our Sunday roast or for Christmas. People all over the world are striving to normalise so many things, but I am here today to take one more step toward the normalisation of eating pigs in blankets without a roast dinner. You know, the important things in life.
So, what’s so good about pigs in blankets?
I mean yes, it’s essentially pork wrapped in pork, but hot dang it’s good. Those juicy chipolatas, wrapped in crispy, smokey bacon. Yes please!
With just a few tips and tricks you can actually add so much flavour to these bad boys, so let’s tuck right in and see how…
Tips for the best Pigs in Blankets
- Use streaky bacon as it wraps easier around the sausage. Also try and get smoked streaky bacon for added flavour!
- Pop a sage leaf on the sausage before you roll, because sage + pork = heaven.
- Serve with a sweet sauce. Whether it’s gravy, ketchup or the sauce I’m about to show you, it’s always nice to balance out the salty with the sweet.
When it comes to making pigs in blankets, I’m sure you’ve picked up by now just how easy it is. But let’s take a quick look.
How to make Pigs in Blankets
- Pop a sage leaf on a chipolata, then place at one end of a slice of streaky bacon.
- Tightly roll up ensuring you leave a little sausage showing at each end.
- Secure with a toothpick or cocktail stick.
After that it’s just a case of popping them on a bed of fresh rosemary and roasting in the oven.
Right, let’s talk honey mustard dip…
Like I said earlier, it’s nice to balance out the salty pork with a little sweet. Not only is a honey mustard sauce great because it’s sweet, got always mustard and pork pair together so so beautifully.
Honey Mustard Dip Ingredients
- Dijon Mustard
- Sour Cream
- Lemon Juice
Yup, that’s all you need!
Okay let’s tuck in now I’m getting hungry!
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How to make Pigs in Blankets & Honey Mustard Dip (Full Recipe & Video)
Pigs in Blankets with Honey Mustard Dip
Pigs in Blankets
- 10 Chipolatas
- 10 rashers of Streaky Bacon (preferably smoked)
- 10 Fresh Sage Leaves
- 10 Toothpicks/Cocktail sticks
- few sprigs of Rosemary (plus extra to serve)
- drizzle of Olive Oil
Honey Mustard Dipping Sauce
- 1/4 cup / 60g Mayonnaise (full fat)
- 1/4 cup / 60g Dijon Mustard
- 1/4 cup / 60g Honey
- 1 tbsp Sour Cream
- 1 tsp Lemon Juice (not shown in video, whoops!)
- Salt & Black Pepper, to taste
- Pre heat oven to 200c/390f.
- Place a sage leaf on each of your chipolatas and then wrap in bacon, ensuring there's tiny amount of sausage showing on each side. Pierce with a toothpick/cocktail stick to secure.
- Place on a bed of rosemary in a baking dish and drizzle over a little olive oil. Roast in the oven for 30mins or until dark golden and crispy.
- Meanwhile, combine all of your honey mustard dip ingredients, adjusting the seasoning to taste.
- Serve by removing the toothpick/cocktail stick and laying over any leftover rosemary you have.
Quick 1 min demo!
Looking for more pigs in blankets recipes? Check out my Honey Bourbon Pigs in Blankets!